Eggplant With Tomatoes Recipes

TOMATO EGGPLANT BAKE

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

EGGPLANT TOMATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
• Bake for 10 to 15 minutes.

EGGPLANT AND TOMATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
• Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
• Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
• Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.

EGGPLANT WITH TOMATO & GARLIC SAUCE

Steps:

• Fry the eggplant: Partially peel the eggplant lengthwise, leaving 1/2-inch stripes of skin. Remove the stem. For large eggplant, quarter it lengthwise first. Slice the eggplant just thicker than 1/4 inch. Sprinkle generously with salt and let stand in a colander for about 1 hour. Rinse the eggplant thoroughly and firmly squeeze each slice dry, patting with paper towels. In a large skillet over high heat, warm about 1/2 cup olive oil until very hot. Fry the eggplant slices a single layer at a time until rich brown on both sides, 1 to 2 minutes. per side; use more oil if needed. Drain on paper towels.
• Make the sauce: Discard the oil from the pan and wipe it clean. Warm 1 Tbs. olive oil over medium heat. Add the tomatoes and sprinkle with a little salt; simmer, mashing the tomatoes with a fork, until they form a sauce and are no longer liquidy, about 15 minutes. Stir in the garlic and vinegar; remove from the heat.
• Fan the eggplant slices on a platter and coat with the tomato sauce. Let cool and then refrigerate for at least a day. Serve cold or at room temperature.

EGGPLANT AND TOMATO PASTA

Steps:

• Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
• Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
• Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.

EGGPLANT AND TOMATO SAUCE

Steps:

• Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
• Add eggplant and cook about 3 minutes, until it begins to soften.
• Coarsely chop tomatoes and add them to the skillet along with the juices.
• Season with salt and pepper and simmer, uncovered about 15-20 minutes.
• Add fresh chopped herbs and serve over your favorite pasta.

EGGPLANT WITH TOMATOES

Steps:

• Preheat oven to 450 degrees.
• Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
• Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
• Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
• Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.

ROASTED EGGPLANTS AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
• Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
• Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
• Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.

SPICED EGGPLANT AND TOMATOES WITH RUNNY EGGS

Steps:

• Put eggplant in a colander in the sink and toss with 1 teaspoon salt. Let drain while preparing the nuts.
• In a small bowl, combine nuts, 1/4 teaspoon baharat and a large pinch of salt and pepper. Heat 1/2 tablespoon oil in a large skillet over medium heat. Add pine nut mixture and cook, stirring frequently, until fragrant and toasted, 2 minutes. Pour nuts back into the small bowl and stir in lemon zest. Set aside for serving.
• Add 3 tablespoons oil to the skillet and heat over medium-high until oil thins out, about 20 seconds. Add enough of the eggplant to fit in one layer without overlapping. Cook eggplant until browned, stirring occasionally, about 7 minutes. Use a slotted spoon to transfer eggplant to a plate. Repeat with more oil and eggplant, taking care not to crowd the pan.
• When all the eggplant is browned, push the last batch still in the pan to one side. Drizzle the empty part of the pan with a tiny bit of oil and add garlic. Cook until fragrant, about 30 seconds. Return the rest of the browned eggplant back to the pan and stir well to incorporate garlic.
• Add tomatoes and remaining baharat, 1/2 teaspoon salt and a big pinch of pepper. Reduce heat to medium and simmer, stirring occasionally, until tomatoes and eggplant become stewy, 8 to 10 minutes. Stir in herbs. Taste and add more salt, if needed.
• Make small hollows into the stewed eggplant with the back of a spoon. Gently crack an egg into each hollow. Season eggs with salt and pepper. Cover with a lid or piece of foil and cook on medium-low until the eggs are just set, but still soft, 4 to 7 minutes. Remove the lid, and garnish with the spiced nuts, more herbs and a squeeze of lemon. Serve with yogurt, hot sauce and more lemon wedges on the side.